Poke-N-Gator Andouille

[NePaSmoKer]

Grinding some gator for andouille.





Just a tad over 5lbs, mixed and cover for tomorow smoke.

[KyNola]

How come you didn't stuff and then dry in the frig overnight?  I'm a little confused on the proper steps to take when making sausage.  Some books say do exactly as you did and some say to mix, stuff immediately and then allow to dry overnight in the frig.  Going to take my first stab at sausage soon and don't want to screw it up.

Thanks for your advice Rick.

[FLBentRider]

How come you didn't stuff and then dry in the frig overnight?  I'm a little confused on the proper steps to take when making sausage.  Some books say do exactly as you did and some say to mix, stuff immediately and then allow to dry overnight in the frig.  Going to take my first stab at sausage soon and don't want to screw it up.

Thanks for your advice Rick.

X2!

[NePaSmoKer]

Just no time to stuff right now is all.

[pensrock]

Should not make much difference. I like to stuff right away if using cure cause the cure makes the meat firm up and is a little harder to stuff the next day.
Other than that all you would have to do is get the casing to dry before smoking. And if not smoking your good to go once stuffed weather its today or tomorrow.
I hope I'm not steering you wrong, if so Rick may be able to better splain.  ;D

[Keymaster]

Looks good, I ordered some spice mixens for my two weeks off come 12/20/2011. and some T-SPX and Mold 600 ;D DOH

[KyNola]

Thanks Rick and Greg.  Randy, glad to see I'm not the only guy who may be a bit confused. ;)

Looks like I am taking the plunge tomorrow.  Have 5 lbs of ground pork in the frig calling my name.  Got my LEM stuffer out of the box and washed and dried it.  Collagen casings in the pantry.  I have a couple different sausages I'm thinking about doing.  You had to know that both of them have Louisiana roots.  Just haven't decided which one I'm going with yet.  Neither is a boudin.

This should get interesting!

[Keymaster]

Thanks Rick and Greg.  Randy, glad to see I'm not the only guy who may be a bit confused. ;)

Looks like I am taking the plunge tomorrow.  Have 5 lbs of ground pork in the frig calling my name.  Got my LEM stuffer out of the box and washed and dried it.  Collagen casings in the pantry.  I have a couple different sausages I'm thinking about doing.  You had to know that both of them have Louisiana roots.  Just haven't decided which one I'm going with yet.  Neither is a boudin.

This should get interesting!

What kind of casings are you going to use Kynola?

[KyNola]

32mm smoked collagen casings.  Why?  That's what they had at Gander Mountain locally. :)

[Keymaster]

32mm smoked collagen casings.  Why?  That's what they had at Gander Mountain locally. :)

I was just gonna give yah a hint on how to get them natural casings on that darn stuffer tube. I run water through the stuffer tube after i rinse them and pull the casing up the tub while the water runs through it is why. I found that the easiest way is all :)

[KyNola]

32mm smoked collagen casings.  Why?  That's what they had at Gander Mountain locally. :)

I was just gonna give yah a hint on how to get them natural casings on that darn stuffer tube. I run water through the stuffer tube after i rinse them and pull the casing up the tub while the water runs through it is why. I found that the easiest way is all :)

Thanks for the hint Key.  Will file it away for future reference when I use natural casings.  Was in Gander Mountain the other day and noticed they had gotten in some LEM hog casings packed in salt.  May be trying those next.

[SnellySmokesEm]

Rick - You got them there gator sausages in the smoker yet?  I want some!

[cajunboudreaux]

Kynola, Are you from Louisiana as well? I just made a big batch of boudin but it only lasted for a few days ( passing out to friends).  I miss not having a Gander Mountain close by. Arizona doesn't have them.

Rick, That gator sausage is going to be insane. I am a-waiting an order of gator to be delivered any day so I can have some sausage ready for Christmas.
Looking forward to seeing your money shots.

[KyNola]

Kynola, Are you from Louisiana as well? I just made a big batch of boudin but it only lasted for a few days ( passing out to friends).  I miss not having a Gander Mountain close by. Arizona doesn't have them.

Not from Louisiana, just a "Cajun wanna be" ;D.  Love LA, am down there as often as I can get there.

[cajunboudreaux]

Nice, Well it is definitley a great place to visit.
I will be in Puducah soon Bass fishing with a friend and doing a crawfish boil for her and guest after the New Year. I will let you know the dates and you can swing in for some real Cajun Cooking. I hear it is a nice little place.